Perfectly seared scallops stand out in this fragrant curry. There are a lot of ingredients involved in making the curry paste, but they all go right into a blender, which means it’s super easy to make. Serve the curry with rice or noodles.
Make Ahead Tips
The curry paste can be stored covered and refrigerated, for up to 5 days.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The flavor was awesome but this was WAY too spicy. We did this recipe exactly as written but the Serrano chiles need to be dialed way back. It ruined this dinner for us and my mouth is still on fire. Do try this recipe but cut back on the chiles.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?